Quinoa Loaf in a Gravy of White Wine and Mushrooms Recipe Video


Preparation Time40 MinCooking Time1 Hr 0 Min
Ready In1 Hr 40 MinDifficulty LevelMedium
Health IndexAverageServings6
VegetarianMain Ingredient


Please see video


1. Pre heat the oven to the desired temperature.
2. In a food processor bowl, put the rolled oats, cannellini beans, sun dried tomatoes, cumin, paprika, mustard, salt and pepper to taste and pulse for about 30 seconds. Store the paste in a bowl.
3. Take a bread pan and grease it with oil.

4. In a heavy skillet, pour two tablespoons of olive oil.
5. Add the onions and fry for about 10 mins until they look caramelized.
6. Next goes in the garlic which is fried for about 2 mins before adding in the mushrooms.
7. Cook the mixture for 5 mins till the volume of the mushrooms reduces by half.
8. Season with salt and pepper and reserve the mixture in a bowl and keep aside.
9. In the same skillet, pour two tablespoons of olive oil and add in the baby spinach leaves.
10. Season with salt and pepper and cook until the leaves are wilted.
11. Take a big mixing bowl, empty the quinoa and add the premade cannellini beans and sundried tomato mixture in it. Also add the onion and mushroom mixture in it.
12. Put in the thyme and the chopped parsley.
13. Mix thoroughly. This is the final mixture for the quinoa loaf.
14. Take the greased bread pan and fill in half of it with the loaf mixture.
15. Lay out the spinach as a middle layer.
16. Top again with the mixture packing it in tightly.
17. The loaf goes into the oven for about 60 mins.

18. Use the skillet again to sauté the wild mushrooms in olive oil for the gravy. Cook the mushrooms until most of the water it releases is evaporated.
19. Take a spice blender and add the cashews, nutritional yeast, garlic and onion powder, corn starch, soy sauce, liquid smoke, pepper and two cups of hot water. Blend into a smooth mixture.
20. Deglaze the mushroom mixture with half a cup white wine and add in the blended smooth paste containing the cashews.
21. Mix in the thyme and boil to thicken.

22. Take out the loaf from the oven and let it rest for 10 mins.
23. Unmold the loaf on a plate. Slice it.

24. Serve a couple of slices on a plate with the gravy on top.

Editors Review

If you thought meat loaf is a luxury of the carnivores, think again. The vegan Chef Joel is on a mission to prove you wrong. A vegan loaf made from quinoa, oats, mushrooms, and sun dried tomatoes, filled with spinach and topped with a warm and smooth gravy of cashew and mushrooms is out to get you and fill with a savory sense of sinfulness, of course, in a healthy way.